Recipes

Gluten-Free Chocolate Raspberry Fudge Cake

Category

Desserts

Source

Courtesy of award-winning Chef/Instructor Oonagh Williams.

Description

If you have decided to give wheat, rye and barley the heave-ho to live a gluten-free life, there are delicious alternatives awaiting you. TV Chef Oonagh Williams of Merrimack created the following decadent cake recipe to convince you.

In a large bowl combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended.

Add the flour mixture all at once and stir just until all the flour is moistened.

Pour the hot water over the batter; stir just until it's incorporated and the batter is smooth. Scrape the batter into the prepared pan.

Bake until a knife inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minutes for an 8-inch pan. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the edge and invert the cake (peel off the parchment if used). Invert it again onto the rack and let cool completely.

Put raspberry jam in microwave-safe bowl, melt gently in the microwave in 20 second bursts and carefully remove as hot jam can burn. Stir in liqueur. Brush raspberry mix over top and sides of cake. Let set.

Slightly whisk the ganache so it starts holding its shape. Spread over the cake. Top with chocolate curls, nuts, toffee, fresh raspberries, frozen raspberries or any decorations you wish.

Ganache

Heat 1 cup of whipping or heavy cream to nearly boiling. Add 1 cup Nestle semi-sweet chocolate chips (labeled gluten-free) and 1 teaspoon glutenfree vanilla extract. Let stand for a few minutes, then stir and microwave more if necessary until a totally smooth sauce is formed (looks like thick chocolate syrup). Add 2 tablespoons raspberry liqueur or brandy. Chill until ready to use.